Twice-Baked Potatoes

When it comes to potatoes, repetition is key.

For the best french fries, it’s essential to double-fry them.  It should be no surprise then, that the best baked potatoes, should be twice baked.

On Superbowl Sunday, I invited my friends over to watch the Saints defeat the Colts.  I told them to bring their wives and girlfriends, but also to bring their appetites.  Given my New Orleans roots, I knew I wanted to serve red beans and rice.  But I wasn’t sure what to serve for the pre-kickoff snack.  Until I saw a 10-pound bag of potatoes calling my name.

These twice-baked potatoes make the perfect party appetizer.  You can bake and stuff the potatoes ahead of time, and then pop the stuffed potatoes back in the oven just before guests arrive.  The meal is not only affordable, its adaptable.  You can mix and match the cheeses and toppings according to your own tastes and preferences.  But best of all, these twice-baked potatoes come out warm and delicious, making them the ultimate party food.

Twice-Baked Potatoes

PREP TIME: 20 minutes
COOK TIME: 1 hour 40 minutes
YIELD: Serves 10 to 15

WHAT TO GRAB:
10 Russet potatoes
Olive oil
1 cup low-fat sour cream
2 cups shredded cheddar cheese, reserve some for the topping and shells
4 scallions, white and green parts chopped
Kosher salt, to taste
Black pepper, to taste

HOW YOU DO IT:

1.  Preheat the oven to 420 degrees.

2.  Wash and scrub the potatoes clean under running water.  Dry the potatoes, and poke each potato, in several places, with the tines of a fork.  This will prevent the potatoes from exploding.  Rub the potatoes with a little of the olive oil.  Place the potatoes on a baking sheet, and bake for 1 hour 20 minutes.

3.  Remove the potatoes, and allow them to cool.  Cut the potatoes in half, lengthwise.  Use a spoon and scoop out most of the inside of the potatoes – you want to leave a thin layer of potato on the skin.  Scoop all of the potato meat into a large mixing bowl.

4.  Sprinkle each empty potato shell with a little salt, pepper, cheddar, and chopped scallion.

5.  Combine the sour cream, cheddar cheese, and remaining scallions with the potato meat.  Mash the ingredients together with a potato masher, but do not over beat the potato meat.

6.  Spoon the mashed potatoes into each potato shell.  Top with any remaining cheddar cheese.

7.  Bake the potatoes at 350 degrees for about 20 minutes, or until the potatoes are heated-through.  Serve warm!